Это предварительный просмотр рецепта "Tomato And Coconut Curry ( Tomatochi Kadhi )".

Рецепт Tomato And Coconut Curry ( Tomatochi Kadhi )
by Global Cookbook

Tomato And Coconut Curry ( Tomatochi Kadhi )
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  Порций: 4

Ингредиенты

  • 300 gm coconut grated
  • 2 Tbsp. sunflower oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  •     large healthy pinch of asafoetida
  • 10 x curry leaves
  • 300 gm tomatoes minced finely
  • 1 tsp chilli pwdr
  • 1 tsp turmeric pwdr
  • 1 tsp sugar
  • 2 Tbsp. coriander leaves minced
  •     salt

Инструкции

  1. Add in a little water to the coconut and grind to a coarse paste in the blender.
  2. Heat the oil in a kadai or possibly wok.
  3. Add in the mustard seeds.
  4. When they crackle add in the cumin asafoetida and curry leaves.
  5. Stir 2 or possibly 3 times and add in the tomatoes pwdr spices sugar and salt and mix well.
  6. Cook till the tomatoes can easily be mashed to a pulp.
  7. Reduce the heat.
  8. Stir in the coconut paste simmer for 2 min taking care not to boil the curry and take off the heat.
  9. Serve warm sprinkled with coriander
  10. This dish comes from southern India and is a happy blend of coconut tomatoes and spices. It can also be served as an unusual version of tomato soup. As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dry leaves can be used in this recipe.
  11. Serves 4